Saturday, February 6, 2016

Kothu Chicken Masala (Spicy Shredded Chicken)

Chicken cooked and tossed with the right amount of spices offers a multitude of delicious possibilities. This is one such recipe giving a slightly different twist to the regular chicken dishes. The difference is the texture. Since the chicken is shredded, the spices blend more easily and gives a nice flavor.

I remember watching this in a roadside restaurant in my hometown for the first time. I enjoyed watching the "kothu" (shred) part on the large tava with steel lades and then tossing the chicken into the spices. Just watching it made me drool for the dish. I then recently learned the recipe through a TV show and couldn't wait to try. I have now tried this a few times with slight modifications and this has become a standard recipe in my cook book now.


  • Chicken thighs with bones - 1.5 lbs
  • Chopped Onions - 1 cup
  • Ginger/Garlic paste - 1.5 tbsp
  • Turmeric powder - 1/2 tsp
  • Chopped tomatoes - 1 cup
  • Fennel seeds - 2 tsp
  • Cinnamon - 1 inch
  • Cloves - 3
  • Chilli powder - 1.5 tsp
  • Corriander powder - 3 tsp
  • Black pepper powder - 1 tsp
  • Curry leaves - a few.


  • Cut the chicken thigh pieces into medium sizes, wash thoroughly and place them in a pressure cooker.
  • Add half of ginger/garlic paste, chilli powder, corriander powder, turmeric powder and salt. Mix well with 2 cups of water and pressure cook for 2 whistles. The chicken should be 3/4th cooked. 
  • Transfer the contents into a pan, boil the chicken for some more time without closing the lid until the water reduces to half-size and the chicken is fully cooked. This will require at least 10 mins. Save the chicken stock and remove the chicken pieces. 
  • Remove the meat from the bones and discard the bones. Shred the chicken well.
  • Heat 2 tbsp of oil in a separate pan. Season with Cinnamon, cloves and fennel seeds.
  • Once they pop, add onions and curry leaves. Fry well.
  • Add tomatoes and fry for a few mins. 
  • Now add the shredded chicken and cook for a few mins.
  • Finally add the saved chicken stock, black pepper powder and cook well until the mixture thickens to a semi-gravy consistency. It should neither be a thin gravy nor too dry.
Delicious Kothu chicken is ready! Enjoy with Chapathis or any kind of rice dish.

Saturday, June 13, 2015

Spicy Shrimp

Believe it or not, I made this dish in just 15 mins! There is not much chopping and if we do some steps in parallel, this is a pretty quick one. The only time consuming part is peeling the tail off the shrimp, but I did it while the other ingredients were cooking. After a very long time, I cooked a shrimp dish in my kitchen. If you are Shrimp lover, here is one of the most flavorful Shrimp dishes for you.


  • Medium sized Shrimp - 1 lb or about 12 pieces, peeled and deveined. I used frozen shrimp and it came out just fine.
  • Ginger - 1 inch
  • Garlic - 5 medium cloves
  • G.chilly - 1
  • Chopped Onions - 1/2 cup
  • Curry leaves - a few
  • Chopped Tomato - 1 medium 
  • Chilli powder - 1/2 tsp
  • Corriander powder - 1 tsp
  • Turmeric - 1/4 tsp
  • Black Pepper corns - 1 tsp
  • Cumin seeds - 1 tsp
  • Cinnamon - 1 inch
  • Cloves - 4
  • Cardamom - 2
  • Fennel seeds - 1 tsp
  • Corriander leaves - a hand full.


  • Wash the Shrimp thoroughly and remove the tail portion, if present. Set aside.
  • Grind the ginger, garlic, g.chilly, a few curry leaves, black pepper corn, fennel seeds, cumin seeds, cinnamon, cloves and cardamom to the a fine paste. 
  • Heat oil in a non stick pan, add chopped onions and curry leaves. Fry until the onions change color.
  • Add tomatoes and fry for a few mins until it loses shape.
  • Add the ground paste, turmeric, chilli powder and corriander powder, salt and 1/2 cup water and cook for a few mins until it thickens and oil starts separating. 
  • Add Shrimp and mix well. 
  • Add 2 tbsp water cover for 5 mins in low heat. Shrimp takes just a few mins to cook. 
  • Remove the lid and cook for the a few more mins in medium heat until it reaches a thick consistency.
  • Garnish with corriander leaves.

Excellent side dish for any kind of rice or chapathis.